Win a Bottle of Fermented Cod Liver Oil!!

Katie @ Kitchen Stewardship is talking about fermented cod liver oil!  Yes, that's right, the smelly, nasty stuff that is incredibly good for you!

If you've been thinking about FCLO, but were afraid to take the plunge, well now is your chance.  Katie is having a Giveaway for twenty bottles of the stuff from Green Pastures Products - in the flavor of your choice!  Did you know they have such flavors as orange, cinnamon and mint?  Might make it a little easier to go down!

Head on over to Kitchen Stewardship and sign up to win.

Then don't for get to take your cod liver oil!

Giveaway @ Keeper of the Home

I didn't do a menu plan this week.  Bad me! But it's one of those weeks. 

I popped over to tell you about a giveaway going on over at Keeper of the Home! Stephanie has got three copies of Herbal Nurturing: A Family Healing & Learning Guide written by Michele from Frugal Granola

I'm excited by this e-book.  We have a tendency not to use anything for help in healing because we don't want to use 'medicine'.  I would love to dive into the natural options that I can feel good about giving to my family.

Keeper of the Home has been sharing a lot of home remedies this month, and this is giving me just a taste.  I did not realize all the natural remedies out there just for dealing with colds and the flu!  When If we get sick this winter, I now know we won't just suffer thorough!

So head on over to Keeper of the Home and leave a comment to win this wonderful new e-book!

Weekly Menu Plan: Oct 10

Back for another week of menus.  I'm a little behind in the posting of this (try 3 days behind!), but I did make the menu on Monday, so that is a plus!

Last weeks big hit was Friday night's Skillet Chicken in Thyme & Red Wine Sauce.  WOW.  Rave reviews from all mouths, even Bug's.  The Dal didn't go over so well, but I will try another recipe another time.

I'm trying to eat as many fresh vegetables from the Farmers Market as I can right now.  I know that the luxury of having fresh food like this will soon be coming to an end as winter approaches.  It's a very sad thought of having to eat either frozen veggies or veggies from far away lands.  I have a feeling we'll be eating a lot of squash! :D

Take N Bake Pizza
(We were watching football and I couldn't be bothered with coming up with something to eat!)

Grilled Chicken
Baked Squash

Stir-Fried Veggie Rice

Breakfast Burritos

Burmese Curry Chicken and Veggies
Brown Rice

Italian Roast Beef
Red Potatoes
Sauteed Kale
Baked Apple Crisp


This post linked to Menu Plan Monday @

Concord Grape Jam

On Wednesday, Bug and I participated in our first harvest with Portland Fruit Tree Project.  It was fun.  Our small group (8 or 9 of us all together) picked 92 lbs worth of green concord grapes.  This was quite the interesting task because the grape vines were growing on an arbor roof over a restaurant's outdoor dining area (there were no diners at the time).

The way PFTP works, is people volunteer to harvest from trees (or in this case vines) and half of what is harvested goes to the local food bank, and half gets split up between the harvesters.  It's a great project.  The trees belong to people who can't / don't want to harvest themselves.

So I got to bring home 7 lbs of green concord grapes.  But then I had to figure out what to do with the grapes.  We don't eat a lot of grapes here. 

Bug wanted to make them into raisins.  But they had seeds, so that wasn't going to work. (I am drying a few small ones that don't have seeds just for him though.)

So the next logical thing was jelly.  But I didn't have my steam juicer out of storage to make some nice pretty grape juice without all the work.

I then decided on jam.  I pulled the grapes off the stems and washed them.  Then I threw them into a pot and cooked them for about 10 minutes, giving them a smash with a potato masher a few times a lot, smashing grapes is fun!

After they had cooked and released all their juices, I pushed them through a sieve. I ended up with a disgusting looking puke-green juice with quite a bit of pulp.

At this point, I followed the directions on my packet of Pomona's Pectin.  I used 4 C of grape juice (with pulp) and 1 C of sugar.

It turned out much better than store-bought grape jelly.  Doesn't it always though?

my disgusting puke-green beautiful concord grape jam
This post linked at Food Renegade's Fight Back Friday.

Weekly Menu Plan: October 3

One of my goals is to make and stick to a menu.  I used to be good at it.  Well, compared to now.  It never became a habit.  But I want it to be.  I like knowing ahead of time what I'm going to cook.  I also like being able to keep my food budget in check since I don't have to buy so much to 'have on hand' (this is totally different than stocking up!).  

One of the other things I love about making a menu is the chance to try a new recipe.  If I don't stick it on a menu, I'm a lot less likely to try it.  My biggest problem about making menus is I'm never satisfied with just putting 'tacos' or some such thing down.  It just seems so boring to put on a menu!  But I do not have the time / energy to always come up with new & different meals, let alone make them.   So this is something I will have to learn to balance when making my meals.

This week's balance is a little heavy on the new recipe side, but not a lot of complicated stuff.

Roasted Veggie Minestrone Soup
Italian Bread

w/ pasta
Baked Squash

w/ brown rice
Steamed Cabbage

w/ yogurt sauce
Roasted Brussels Sprouts w/ Feta 


Roasted Potatoes
(which is not us, but the recipe is really good!)

Veggie Spaghetti

This post linked to Menu Plan Monday @